Pumpkin Pound Cake Recipe

Name: Pumpkin Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 cups sugar; 4 eggs; 1 cup oil; 2 cups flour; ½ teaspoon salt; 2 teaspoons ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground cloves; ¼ teaspoon ground nutmeg; 2 teaspoons baking soda; 2 cups canned pumpkin; 1 (8 ounce) package cream cheese, softened; ½ cup margarine, softened; 2 teaspoons vanilla extract; 1 (1 lb) box powdered sugar; chopped pecans (for garnish) (optional)

Servings: persons

2 cups sugar
4 eggs
1 cup oil
2 cups flour
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
2 teaspoons baking soda
2 cups canned pumpkin
1 (8 ounce) package cream cheese, softened
½ cup margarine, softened
2 teaspoons vanilla extract
1 (1 lb) box powdered sugar
chopped pecans (for garnish) (optional)

1
Mix sugar and eggs in large bowl.
2
Pour in oil, beating at medium speed until well blended, about 3 minutes.
3
Mix dry ingredients together, then add them to batter.
4
Add pumpkin and mix at slower speed until blended.
5
Pour mixture into well-greased and floured tube pan.
6
Bake at 350 degrees F for 1 hour.
7
Cool on wire rack before adding icing.
8
To make icing, mix cream cheese, margarine, and vanilla extract.
9
Add sugar and beat until creamy and smooth.
10
After icing the cooled cake, sprinkle top with nuts if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups sugar, 4 eggs, 1 cup oil, 2 cups flour, and more.

Yes, Pumpkin Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Pound Cake

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